Honeyed Beets Recipe Video
Chef Sharon Matten creates a "Honeyed Beets" recipe for Rosh Hashana, and then we have return visits by musicians, Bruce Herst & Rick Glickman, Moshe Averick, Listen Up! A Capella, and Lipa Schmeltzer with Ruby Harris all on this August 2008 episode of "TAPED WITH... RABBI DOUG".
Ingredients
5 medium fresh beets -- (about 1 1/4 pounds)*
1 medium onion -- chopped, (about 1/2 cup)
2 tablespoons margarine -- or butter
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 tablespoon parsley -- snipped
Directions
Prepare and cook beets using a steamer basket with 1/2 to 1 inch water
(water should not touch bottom of basket). Place medium whole beets in
basket. Cover tighlty and heat to boilint: reduce heat. Steam until
tender 45 - 50 minutes. Add boiling water during steaming if necccesary.
Run cold water over beets; slip off skins and remove root ends. Cut into
shoestring pieces.
Cook and stir onion in margarine in 10-inch skillet over medium heat until
onion is tender, about 5 minutes. Stir in beets, honey, lemon juice, salt
and cinnamon. Heat , stirring occasionally, until beets are hot, about 5
minutes; sprinkle with parsley.
For more information please visit: http://www.tvrabbi.com/
(water should not touch bottom of basket). Place medium whole beets in
basket. Cover tighlty and heat to boilint: reduce heat. Steam until
tender 45 - 50 minutes. Add boiling water during steaming if necccesary.
Run cold water over beets; slip off skins and remove root ends. Cut into
shoestring pieces.
Cook and stir onion in margarine in 10-inch skillet over medium heat until
onion is tender, about 5 minutes. Stir in beets, honey, lemon juice, salt
and cinnamon. Heat , stirring occasionally, until beets are hot, about 5
minutes; sprinkle with parsley.
For more information please visit: http://www.tvrabbi.com/
